The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all that spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Loin that allows it to mature for 6 months.

Ingredients: pork, salt, black pepper, dextrose and natural falvors

Use by:  6 months from the date of packaging;

Nutrition Facts

Serving size 100 g